Mary Berry Salmon and Asparagus Quiche Recipe

This Mary Berry salmon and asparagus quiche is a classic, elegant bake with a crisp, buttery pastry and a silky, savoury custard. You get tender asparagus, flakes of salmon, and just enough cheese and lemon to keep every bite fresh and light. It is very doable for a confident beginner, especially if you follow the blind-baking step. Total time is about 1 hour 35 minutes, including chilling and cooling.

Ingredients

For the shortcrust pastry

250g plain flour
125g unsalted butter, cold and cubed
Pinch of fine salt
1 large egg yolk
2 to 3 tbsp cold water (as needed)

For the filling

200g asparagus, woody ends trimmed
200g cooked salmon, flaked (or hot-smoked salmon)
4 large eggs
300ml double cream
100ml whole milk
120g Gruyère or mature Cheddar, grated
1 tsp Dijon mustard
Finely grated zest of 1 lemon
2 tbsp chopped fresh dill (or chives)
1/2 tsp fine salt (or to taste)
1/4 tsp black pepper

To prepare the tin

Butter, for greasing
Baking parchment
Baking beans or uncooked rice (for blind baking)

How to Make Mary Berry Salmon and Asparagus Quiche Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly and the top colours nicely.
Make the pastry: Tip the flour and salt into a large bowl. Add the cold butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs (a few slightly larger bits are fine for flakiness). Stir in the egg yolk, then add cold water a little at a time until the dough just comes together.
Chill and roll: Shape the dough into a disc, wrap, and chill for 20 minutes. Roll out on a lightly floured surface to about 3mm thick, then line a 23cm loose-bottomed tart tin. Press gently into the corners without stretching the pastry, trim the edge, and chill for 10 minutes.
Blind bake the case: Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then lift out the parchment and beans and return the case to the oven for 5 to 8 minutes until the base looks dry and lightly sandy. Reduce the oven to 180°C or 160°C fan.
Prep the asparagus: Bring a pan of water to a boil. Blanch the asparagus for 2 minutes, then drain well and cool. Cut into bite-sized lengths so they sit neatly in the quiche.
Mix the custard: In a jug or bowl, whisk the eggs, double cream, milk, Dijon mustard, lemon zest, salt, and pepper until smooth. Stir in most of the grated cheese (save a small handful for the top) and the chopped dill or chives.
Assemble the quiche: Scatter the flaked salmon and asparagus evenly over the warm pastry case. Pour over the custard slowly so it settles around the filling. Sprinkle the remaining cheese over the top.
Bake: Bake at 180°C or 160°C fan for 30 to 35 minutes, or until the quiche is lightly golden and set around the edges with a gentle wobble in the centre. If the top colours too quickly, loosely cover with foil for the final 10 minutes.
Cool and slice: Leave the quiche in the tin for 10 to 15 minutes so the custard firms up. Remove from the tin, slice with a serrated knife, and serve warm or at room temperature.

Tips

How do I stop the pastry base from going soggy?

Do not skip blind baking. Baking the case twice (with beans, then without) dries the base so it stays crisp even with a rich custard filling.

Why did my quiche crack or puff up too much?

That usually means the oven was a touch hot or it baked a little too long. Bake until just set with a slight wobble, then let it finish setting as it cools.

How do I keep asparagus bright green and tender?

Blanch it briefly, then drain well. Overcooking asparagus before it goes into the oven can make it dull and stringy after baking.

Can I use smoked salmon or leftover cooked salmon?

Yes to both. Hot-smoked salmon is especially lovely here. If your salmon is salty, reduce the added salt in the custard and lean on lemon zest and herbs for lift.

Serving Suggestions

New potatoes with butter and parsley
A crisp green salad with a lemon vinaigrette
Roasted cherry tomatoes on the vine
Peas and mint on the side for a spring feel

Storage

Room temperature

Once baked, keep the quiche at room temperature for up to 2 hours, then refrigerate. It is ideal served slightly warm or at room temperature, but store it chilled for food safety.

Refrigerator

Store in an airtight container for up to 3 days. Reheat slices in a 160°C fan oven for 10 to 12 minutes, or microwave gently in short bursts (the oven keeps the pastry crisper).

Freezing

Freeze cooled slices (or the whole quiche) well wrapped for up to 2 months. Defrost overnight in the fridge, then reheat in a 160°C fan oven until piping hot throughout.

Nutrition

Calories: 420 kcal
Carbohydrates: 23 g
Protein: 18 g
Fat: 28 g
Saturated Fat: 16 g
Sodium: 520 mg

Nutrition values are estimates and will vary depending on the ingredients you use.

FAQs

Can I make Mary Berry salmon and asparagus quiche ahead of time?

Yes. Bake it, cool completely, then refrigerate. It slices more neatly once chilled, and you can serve it at room temperature or warm it in a low oven before serving.

What is the best salmon to use for salmon and asparagus quiche?

Cooked, flaked salmon works perfectly, including leftover roasted or poached salmon. Hot-smoked salmon adds extra flavour and a lovely flaky texture. Avoid very wet salmon, as it can loosen the custard.

Can I use ready-made pastry for this quiche?

Absolutely. A good-quality ready-rolled shortcrust pastry makes this recipe quicker. Still chill the lined tin and blind bake the case so the base stays crisp.

How do I know when the quiche is baked properly?

The edges should look set and lightly golden, and the centre should have a gentle wobble when you nudge the tin. It will continue to firm up as it cools, so do not bake until it is completely rigid in the oven.

Can I make this salmon and asparagus quiche without cream?

You can swap the double cream for single cream or use all whole milk for a lighter result. The texture will be a little less rich, but it will still bake up nicely. Keep an eye on baking time, as a thinner custard can set slightly faster.